Gordon Ramsay Banana Pancakes Recipe
Gordon Ramsay’s banana pancakes are soft, golden pancakes made with mashed ripe bananas folded into a simple batter. His version often includes a pinch of spice and real butter for richness. They’re cooked on a griddle until puffed and lightly browned, resulting in a comforting, slightly sweet dish that feels indulgent but stays wholesome.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast / Brunch
- Method: Pan-Frying
- Cuisine: British-American
Ingredients
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1 cup (125g) all-purpose flour
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1 tablespoon granulated sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ teaspoon ground cinnamon (optional)
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¾ cup (180ml) whole milk
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1 large egg
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1 ripe banana, mashed
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1 teaspoon vanilla extract
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2 tablespoons unsalted butter, melted (plus more for cooking)
Instructions
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Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
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Mash the banana: In a separate bowl, mash the ripe banana until mostly smooth.
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Combine wet ingredients: Add milk, egg, vanilla extract, and melted butter to the mashed banana. Whisk until well blended.
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Mix the batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix. Some lumps are fine.
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Preheat the pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
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Cook the pancakes: Scoop ¼ cup of batter onto the pan for each pancake. Cook for 2–3 minutes or until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden.
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Serve warm: Stack the pancakes and serve immediately with your favorite toppings.